A make ahead breakfast that wont stretch your budget or your waistline! Perfect for guests over the busy holiday season, or even for breakfast Christmas morning. (Prepare the casserole through step 3 the night before and then bake in the morning. It may take slightly longer to bake from cold, so cover with foil if it is over- browning.)
What you Need
1 1/2 pounds sweet potato (2 large), peeled and diced 1, 8-ounce package quartered cremini mushrooms 1 bunch scallions, thinly sliced ¼ cup Tessemae’s Zesty Ranch Dressing 1 pound Italian sausage, crumbled ½ cup coconut milk 2 tablespoons Tessemae's Slow Roasted Garlic 10 large eggs
What to do
Heat your oven to 450. Toss the sweet potatoes, mushrooms, scallions and Zesty Ranch on 2 large rimmed baking sheets (reserve some of the scallion greens for garnish.) Roast until sweet potatoes are just tender, about 25 minutes.
Meanwhile, brown the sausage in a large skillet over medium, drain off the fat. In a medium bowl, stir together the coconut milk, Slow Roasted Garlic, and Eggs. Prepare a 9x11 baking dish by brushing the sides with Zesty Ranch.
When the potatoes are roasted, transfer them to the baking dish. Add the sausage and then the egg mixture.
Turn the oven down to 350 and bake until the egg is just set in the center, 30-35 minutes.